There are a LOT of stroganoff variations out there. TONS. Thanks to Wikipedia, I do know that Stroganoff originated in Russia with cubed beef (not strips) and is served with sour cream. I also learned that in this first recipe there is no onion and no mushroom. Clearly the recipe I am sharing with you today is not even close to the original Russian recipe.
For this stroganoff I decided to ditch the beef and cook with chicken. In general I try to limit my beef intake to once a month for health reasons. If I can get by with chicken, I’ll eat chicken. I also definitely added onion and mushrooms. In fact, my recipe calls for quite a lot of mushrooms. If you’re not a huge mushroom lover like my husband and myself, you can always add less.
The sauce is rich and creamy thanks to a little flour thickened broth, must-have sour cream and my secret ingredient- cream cheese!
Growing up, my mom always made beef stroganoff for me and my siblings and served it over egg noodles. So that’s exactly what I did. You could, of course, serve it with any other noodle you prefer, rice or even mashed potatoes. However, in the US, along with the UK and Australia, if you want to stick with the cool kids, egg noodles are the way to go.
The result is a deliciously creamy and comforting bowl of noodle goodness.
You can, of course, trade the chicken for beef, but I find the chicken to be just as delicious. Or, you can be like the Swedes and eat it with sausage, add brined pickles like Finnish versions of stroganoff or even shrimp as they do in Brazil.
The opportunities are endless.
Meats aside, I am all about the mushrooms. Mixed in with the creamy gravy, sour cream, noodles and just a touch of fresh parsley, it’s the perfect meal.
And just what I needed on this rainy day in Northern California.
Prep Time: 15 minutes / Cook Time: 45 minutes / Total Time: 1 hour
3 chicken breasts, cut into 1-inch strips
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt + pepper
2 tablespoons olive oil
5 cloves garlic, minced
1 large yellow onion, chopped
4 shallots, chopped
20 ounces mushrooms, sliced
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1-2 tablespoons worcestershire sauce
3 tablespoons cream cheese
1/2 cup sour cream (plus more for serving)
Fresh flat leaf parsley, chopped (for garnish)
1 pound egg noodles (or noodles of choice), cooked according to package instructions
WIth the chicken cut into 1-inch strips place them into a large bowl. In a separate, small bowl, mix together the onion powder, garlic powder, red pepper flakes, paprika, dried thyme, salt and pepper. Toss thoroughly (use your hands if you need to) to combine.
In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. When hot and shimmering, cook the chicken in batches, browning each side for approximately 3-5 minutes. The chicken does not need to be cooked through entirely, however, browning is good. Continue to cook the chicken in batches until all the chicken is browned. Transfer finished pieces onto a plate and set aside.
Add the remaining tablespoon of oil to the pot along with the onions and garlic. Stir occasionally, allowing the onions to caramelize and soften. Add a pinch of salt to the onions and continue to stir and cook until translucent. Add the sliced mushrooms and stir until completely incorporated with the onions and garlic. Cook for approximately 5-8 minutes, or until mushrooms are all browned.
Now, make a well in the center of the pot. Add the butter and flour and whisk together to make a roux. Allow the roux to cook for approximately 1 minute to let the flour taste cook off. Slowly pour in the chicken stock while mixing everything together with a whisk or wooden spoon. Add the cream cheese and worcestershire sauce, whisk together, and lower the heat to medium-low. Allow the sauce to bubble and thicken slightly.
Add the chicken back to the pot (don’t forget the juices!) and continue to simmer for approximately 10 minutes. Meanwhile, start cooking the noodles according to package instructions.
After 10 minutes or so, add the sour cream and season with additional salt and pepper if needed. Stir together and return to a simmer. Toss the egg noodles with the chicken stroganoff and garnish with fresh parsley. Serve with additional sour cream.
Adapted by The Candid Appetite